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Limiting red meat availability in a university food service setting reduces food-related greenhouse gas emissions by one-third

Authors :
Nathalie J. Lambrecht
Lesli Hoey
Alex Bryan
Martin Heller
Andrew D. Jones
Source :
Climatic Change. 176
Publication Year :
2023
Publisher :
Springer Science and Business Media LLC, 2023.

Subjects

Subjects :
Atmospheric Science
Global and Planetary Change

Details

ISSN :
15731480 and 01650009
Volume :
176
Database :
OpenAIRE
Journal :
Climatic Change
Accession number :
edsair.doi...........56d85f339805d4366790185e4e7e4da7

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